PachaManga Chammanthi, every Malayalis’ favorite with a bowl of kanji and pappadom. usually manga chammanthi is serverd with rice but it can be eaten as a quick snack by spreading between bread slices
Mangairasam or rawmangorasam is a delectable and easy to make South Indian rasam variety. In this rasam instead of tamarind extract we use rawmangoes for sourness
I always loved this Rawmango curry. I learnt to cook this PachaManga Curry from her too. The chopped rawmangoes are cooked in coconut milk with mild spices which makes it so delicious
The instant rawmango pickle is ready and you can enjoy it with curd rice or some bhel puri etc. Pickles are always part of Indian dining and who can resist a mango pickle
This post is dedicated to the dry version -the sourness of the rawmango,the exotic grated coconut,spiced up with red chilly, the juices of shallots,the pungentness of curry leaves pounded all together in a special kind of grinding stone ,Ammikallu traditionally or in the small jar of a mixer-grinder into a thick waterless coarse mixture
Food is an integral part of any festival celebration in India and the Puthandu Special dish is the 'Mango/MangaiPachadi' served along from the elaborate feast of Rice, Paruppu Vadai or Medhu Vadai, Payasam, Sambar, Paal Kootu, Mor Kuzhambu and Veepam Poo Rasam
you can even make this rasam only by adding boiled rawmango puree. Thats the reason when i had a desire to eat rasam rice I wanted to try a different variant of rasam rice ,thats when i came across this tangy green mangorasam recipe at kamlas corner which was very delicious especially with papad & rice
So today i come up with a rawmango recipe -"RawMango Rice/Mavinakayi Chitranna/ Mangai Sadam". How can i miss a recipe from rawmango when the market is all flooded with it
Usually the Pachadi is prepared with rawMango but ripe mangoes can be used if desired. The rawMango I used was not sour, so I added little tamrind extract for sourness, can skip it according to the taste
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